Ingredients
2 cans pure pumpkin 15oz each,
1.25 cups brown sugar,
.25 cup karo syrup,
1.5 cups just cranberry juice (not cocktail),
3 tbsp ground cinnamon,
.5 tsp cloves,
.5 tsp ginger,
.5 tsp allspice,
.5 tsp nutmeg
Preparation
Combine all in crock pot, cook on high until boiling, reduce to low and simmer until thickened, about 3 hours.
Due to the density of pumpkin, it isn’t safe for home canning, however you can place in jars and keep frozen until needed. Keep refrigerated for up to three weeks.
